After the success of Joyden Seafood (featuring ganxiang seafood), and Joyden Canton (Guangzhou dishes), Joyden Treasures digs deep into the treasure trove of home recipes and presents long-lost dishes or difficult-to-make ones.

For example, the steamed red grouper in homemade soy bean broth (market price) comes from the owner’s family recipe. The deep fried enoki mushroom adds a nice crunch to the silky texture of the fish.

Three types of salts and plethora of spices are wok-fried and used to cover the traditional salt baked crab (market price). It is baked for an hour. There is a sweetness brought out by the salt. Some parts of the crab are very salty, balanced out with the sweetness.

But there is room for improvement. The prawn items, such as the beancurd prawn roll and jumbo prawns in dark sauce ($26/36/52), could be fresher. The fragrant duck ($58, above), first simmered with herbs and spices then flash-fried, is dry. And there isn’t much seafood in the double-boiled seafood soup in old cucumber ($14, below).

On the whole, although Joyden Treasures is not inexpensive, it serves its aim of being a family restaurant that brings lost classics to the table.